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Hi. Wondering why Tamahagane knives are not talked about much, if at all and why Lamson doesn't have any knives on the site, seeing that they make the Richmonds. What can you guys tell me about the Tamahagane? Thanks.

Melampus

Post subject: Re: Tamahagane, Lamson ??

Posted: Fri Mar 22, 2013 4:40 am

Forum Moderator

Joined: Wed May 16, 2012 4:42 pmPosts: 3919Location: USA... mostly.

RAIBEAUX <> I can't answer for Mark as to why he chooses to carry whichever lines he does, but Lamson knives are not particularly esteemed. Simply lower price point cutlery, and you get what you pay for. Furthermore, they do not make the Richmonds... they make some Richmonds.

I own a few Tamahaganes & have sold a few... damascus & tsuchime. I reckon, they're not talked about as they're softer steel @59Rc & they're all Yo. Soft by no means, but softer than higher price point cutlery. I find them to take beautiful edges with retention that defies their Hrc, and their forge creates a real durable VG-5 steel. Nothing outstandingly negative to say about them, and I use my 95mm petty everyday in my line-up. Great little knife with very nice attributes...

_________________Embracing the silence amid a life and land full of static...

Adam Marr

Post subject: Re: Tamahagane, Lamson ??

Posted: Fri Mar 22, 2013 1:30 pm

Forum Moderator

Joined: Mon Apr 23, 2012 7:36 pmPosts: 3083

The Tamahagane's have two serious flaws in my book....they're too soft and they use Tamahagane as a name. That's like calling a Ford Fiesta a Formula One car.

Ya I think the name Tamahagane was a big mistake. I also think the knives could be a little harder. I think these are going to go away. I'm trying to focus on less seki stuff and more small maker stuff.

As for Lamson, I told them I would add their knives to our site when they started making better stuff and they're working on 2 lines right now that will work for me. The one I'm most interested in is a western line made with XHP. They're doing an Artifex type line too with AEB-L that I might pick up.

I have something else cooking with them right now that might be really popular. Too early to open my big trap about it. I have too many ideas and not enough time.....

OK, thanks. I was just curious. Actually I'm just getting into this knife thing, and still learning how to use the EP Pro. Haven't been able to bring myself to use the new ones I already got (Artifex 210, Kikuichi TKC 240, gyutos). I did cut a few thin rounds of baby carrot, though, with the Artifex. Still just looking at the Kikuichi.

Was in a Japanese restaurant this week and a 30-year sushi chef visiting from New Orleans and I got to talking. It was almost closing and there were only two of us customers in the restaurant besides him. Also, the best sushi I've eaten.

He showed me his knives and asked me how I liked mine. When I told him I haven't started using them yet, he crawled me up one side and down the same side again. Didn't really understand every word, but I think he was telling me to take the damned things to the restaurant and use them, and quit fiddle-fartin' around. By the way, how do you say "dumb-ass" in Japanese?

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